to save it for later.Maple and Jalapeno Dressing BLT with Ham and Rice Salad
This BLT is made with grilled ham and finished off with maple and jalapeno dressing. I also served with with a ham and rice salad that includes veggies, perfect for a picnic.
Ingredients
| For the Dressing: | |
| 1 | tsp jalapeno vinegar |
| ½ | tsp apple cider vinegar |
| ⅛ | finely cut up jalapeno |
| 1 | tsp maple syrup |
| ¼ | tsp sugar |
| ½ | tsp mustard |
| ⅛ | tsp dill |
| 3½ | tablespoons mayo |
| makes enough for about 4 sandwiches | |
| For the Ham and Rice Salad: | |
| about ⅛ pound ham, cut into cubes | |
| about ⅔ cup cooked white rice | |
| 10 | ounces chicken broth |
| 1 | large red potato, chopped |
| ¼ | tsp paprika |
| ¼ | tsp garlic salt |
| ⅛ | tsp black pepper |
| ¼ | tsp red pepper flakes |
| ⅔ | cup frozen peas/carrots |
| 2 | tbsp heavy cream |
| 1 | tbsp honey dijon |
| ¼ | cup finely diced sweet onion |
| ¼ | cup finely chopped green bell pepper |
| For the Sandwiches: | |
| ¼ | pound ham |
| 1 | large tomato |
| lettuce | |
| nitrate free applewood smoked bacon | |
Directions
For the dressing, simple combine all ingredients, in no particular order, in bowl or tupperware, refrigerate right away if you’re not going to use it.
For the sandwiches and salad:
First fry all the ham until it’s crispy and then cook the bacon; I used a skillet (I let the skillet get hot first and added about 1 tablespoon of canola oil before letting it warm up).
For the salad:
fry the onion, potato and bell pepper in a bit of olive oil until the potato is slightly crispy. Add the cooked white rice and continue frying.
Now add the chicken broth, cream, dijon and all of the seasonings, cook on low until ham is fried.
When the ham is done, add it to the rice, along with the frozen peas and carrots; continue cooking covered on low for about 10 minutes.
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